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No new knives in a long time but I have been using the ones I have allot. I have been thinking of what I need and what I realistically may need in future cooking needs. I'm pretty much set on getting the Moritaka petty in a 150-60 range as the one I'm using now has a crack in it. Lucky for me the crack is VERY thin and has not chipped out or anything even with sharpening. Hell of a good blade I must say on the JCK AS Damascus blades they had a couple years ago.

Still use my Harners though my 11" chef's only sees action on watermelons of late lol. I still have my old faithful Hiromoto's though I did weed them down to the ones I use the most, or have no intention of getting rid of Even though I have the H AS 300 suji the H AS Wa Suji with Stephan's handle, I just love that knife even if it doesn't get used nearly as much anymore, special occations is about it

While I love my cleavers I just haven't used them at home as they are a bit on the big side for home use, not to mention the shear cost of getting a new one in the size and make I want for a home use knife I keep telling myself I will get one when things are better.

At this time my for most interests are in my Bicycling, so much so that I only drive once or twice a month lately, saves a TON on gas and bike repairs are a snap Funny thing is I have been thinking of what knife to have made to fit my bike camping kitchen kit I have yet to find a knife made that will serve my interests in a camp kitchen knife, but that is another topic all together lol.

So I need to let the "mommy" use the puter for a few and then I'll pop back and get caught up on the reading